JP2002291421A - Oil-in-water type emulsified food - Google Patents
Oil-in-water type emulsified foodInfo
- Publication number
- JP2002291421A JP2002291421A JP2001099763A JP2001099763A JP2002291421A JP 2002291421 A JP2002291421 A JP 2002291421A JP 2001099763 A JP2001099763 A JP 2001099763A JP 2001099763 A JP2001099763 A JP 2001099763A JP 2002291421 A JP2002291421 A JP 2002291421A
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- oil
- emulsified food
- water
- resistance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 108010010803 Gelatin Proteins 0.000 claims abstract description 70
- 229920000159 gelatin Polymers 0.000 claims abstract description 70
- 235000019322 gelatine Nutrition 0.000 claims abstract description 70
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 70
- 239000008273 gelatin Substances 0.000 claims abstract description 69
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 239000000839 emulsion Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 abstract description 15
- 230000008014 freezing Effects 0.000 abstract description 15
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 14
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 239000012071 phase Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 235000010746 mayonnaise Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 239000007764 o/w emulsion Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000277331 Salmonidae Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- -1 fatty acid ester Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011306 frozen processed food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000013365 molecular weight analysis method Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000008057 potassium phosphate buffer Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は耐冷蔵性や耐冷凍性
などの耐冷性に優れた新規水中油型乳化食品、特に詳し
くはゼラチンを含有する水中油型乳化食品であって、当
該ゼラチンが分子量２０，０００以下の成分を１３％
（重量）以下含有する（魚類ゼラチン等）水中油型乳化
食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel oil-in-water type emulsified food excellent in cold resistance such as refrigeration resistance and freezing resistance, and more particularly to an oil-in-water type emulsified food containing gelatin, wherein the gelatin is used. 13% of components with molecular weight of 20,000 or less
The present invention relates to an oil-in-water emulsified food containing (weight) or less (such as fish gelatin).
【０００２】[0002]
【従来の技術】近年、冷凍食品、冷凍野菜など冷凍加工
食品の需要は増大している。これに伴い、ドレッシング
類、マヨネーズ類やスプレッド類に対しても、耐冷蔵性
や耐冷凍性などの耐冷性が求められている。2. Description of the Related Art In recent years, demand for frozen processed foods such as frozen foods and frozen vegetables has been increasing. Accordingly, dressings, mayonnaise and spreads are required to have cold resistance such as refrigeration resistance and freezing resistance.
【０００３】ところで、ゲル形成性や乳化性などの食品
機能を有するゼラチンは各種の食品用素材として利用さ
れており、ドレッシング類、マヨネーズ類の乳化剤とし
ても広く用いられている。[0003] Gelatin having food functions such as gel-forming properties and emulsifying properties is used as various food materials, and is also widely used as an emulsifier for dressings and mayonnaises.
【０００４】例えば、水中油型乳化食品にゼラチンを添
加する方法としては、水と糖と共に加熱処理を施して得
られた改質ゼラチンを用いる方法がある（特開平１１−
３１８３５５号公報参照。）。[0004] For example, as a method of adding gelatin to oil-in-water type emulsified food, there is a method of using a modified gelatin obtained by performing a heat treatment together with water and sugar (Japanese Patent Application Laid-Open No. Hei 11-1999).
See 318355. ).
【０００５】しかし、この方法はゼラチンをあらかじめ
加熱することにより、水中油型乳化食品に対して加熱耐
性を付与するものであり、耐冷凍性に関する記載や示唆
はそこには見当たらない。However, this method imparts heat resistance to an oil-in-water emulsified food by heating gelatin in advance, and there is no description or suggestion regarding freeze resistance.
【０００６】水中油型乳化食品にゼラチンを添加して耐
冷凍性を付与する試みとしては、ゼラチンと、ミルクホ
エータンパク質、カゼイネート及びポリグリセリン脂肪
酸エステルのうち一種または二種以上とを配合する方法
（特開昭６０−１３７２６０号公報参照。）や、卵黄を
２％以上、乳タンパクを、重量比で０．５％以上、及び
ゼラチンを０．３％以上含有させ、油相を４０％以下と
する方法（特開平０９−１４９７７２号公報参照。）
や、マヨネーズに適量のゼラチンとデンプン分解物を加
える方法（特開昭４９−２６４３９号公報参照。）な
ど、多数知られている。As an attempt to impart freeze resistance by adding gelatin to an oil-in-water emulsified food, a method of blending gelatin with one or more of milk whey protein, caseinate and polyglycerin fatty acid ester ( Japanese Patent Application Laid-Open No. Sho 60-137260), the yolk contains 2% or more, the milk protein contains 0.5% or more by weight, the gelatin contains 0.3% or more, and the oil phase contains 40% or less. (See JP-A-09-149772).
Many methods are known, such as a method of adding appropriate amounts of gelatin and starch decomposed products to mayonnaise (see JP-A-49-26439).
【０００７】しかし、これらはゼラチンについての詳細
な検討はなされていないためゼラチンの分子量、魚類ゼ
ラチンに関する記載は見られない。[0007] However, there is no description on gelatin molecular weight and fish gelatin since these have not been studied in detail with respect to gelatin.
【０００８】そのため、特開昭４９−２６４３９号公
報、第２頁左段１６行目〜右段２行目には、「しかし、
ゼラチンだけ添加したのでは、凍結中に結合されていな
い残りの水分が表面に移動するために、マヨネーズ表面
に氷の層ができる。」と記載があり、この方法によれ
ば、ゼラチンのみで耐冷凍性を付与することはできない
ことが理解される。For this reason, Japanese Patent Application Laid-Open No. 49-26439 discloses, on page 2, line 16 from the left column to line 2 from the right column,
The addition of gelatin alone creates an ice layer on the mayonnaise surface as the remaining unbound moisture migrates to the surface during freezing. It is understood that according to this method, freezing resistance cannot be imparted only by gelatin.
【０００９】そのため、ミルクホエータンパク質やデン
プン分解物などを加える必要があり、その結果、ざらつ
き感などの異風味、異食感が生じるなどの問題があっ
た。For this reason, it is necessary to add milk whey protein, starch decomposed products, and the like, and as a result, there are problems such as generation of an unpleasant taste such as a rough feeling and an unpleasant sensation.
【００１０】魚類ゼラチンを用いた耐冷凍性付与の試み
として、魚類ゼラチン粉末を凝固前の食品素材に混合す
ることにより得られる冷凍食品の離水防止剤が提案され
ている（特開平１１−１６４６５５号公報参照。）。As an attempt to impart freezing resistance using fish gelatin, there has been proposed a water separation preventing agent for frozen food obtained by mixing fish gelatin powder with a food material before coagulation (Japanese Patent Laid-Open No. 11-164655). Gazette.).
【００１１】しかし、これは豆腐、茶碗蒸し、コロッ
ケ、コンニャクなど、固体の食品素材の離水防止に限定
された発明であり、水中油型乳化物の冷凍の際に問題と
なる水相と油相の分離の乳化破壊に着目したものではな
い。However, this is an invention limited to preventing the separation of water from solid food materials such as tofu, chawanmushi, croquette, konjac, etc. It does not focus on emulsification destruction of separation.
【００１２】[0012]
【発明が解決しようとする課題】本発明の目的は、水中
油型乳化食品の耐冷蔵性や耐冷凍性などの耐冷性、特に
耐冷凍性を著しく向上させた優れた食品を提供すること
にある。SUMMARY OF THE INVENTION An object of the present invention is to provide an oil-in-water type emulsified food having excellent cold resistance such as refrigeration resistance and freezing resistance, particularly excellent freezing resistance. is there.
【００１３】[0013]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために検討を重ねた結果、分子量２０，００
０以下のゼラチン成分の含有率が１３％（重量）以下で
あるゼラチンを使用することにより水中油型乳化物の耐
冷性、特に耐冷凍性が著しく向上することを見い出し、
本発明を完成するに到った。Means for Solving the Problems The inventors of the present invention have conducted various studies to solve the above problems, and as a result, have found that the molecular weight is 20,000.
It has been found that the use of gelatin having a gelatin component content of 0 or less of 13% (by weight) or less significantly improves the cold resistance, particularly freezing resistance of the oil-in-water emulsion,
The present invention has been completed.
【００１４】即ち、本発明はゼラチンを含有する水中油
型乳化食品であって、当該ゼラチンが分子量２０，００
０以下の成分（ゼラチン）を１３％（重量）以下含有す
ることに特徴を有する水中油型乳化食品に存する。That is, the present invention relates to an oil-in-water emulsified food containing gelatin, wherein the gelatin has a molecular weight of 20,000.
An oil-in-water emulsified food characterized by containing not more than 0 component (gelatin) at 13% (weight) or less.
【００１５】このようなゼラチンとしては、魚類ゼラチ
ンが好適である。特に、このようなゼラチンを０．１〜
５．０％（重量）含有し、油相を３５〜７０％（重量）
含有する水中油型乳化食品が製造上、或いは味覚の上か
ら好ましい。As such gelatin, fish gelatin is preferred. In particular, such gelatin is used in an amount of 0.1 to
5.0% (by weight), 35-70% (by weight) oil phase
The contained oil-in-water emulsified food is preferred from the viewpoint of production or taste.
【００１６】[0016]
【発明の実施の形態】以下、本発明を詳細に説明する。
なお、本発明の説明において、以下「％」と表示するの
は特に別の説明が無い限り「重量％」を意味する。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the description of the present invention, "%" means "% by weight" unless otherwise specified.
【００１７】ゼラチンには原料の由来や、製法などの異
なる種々のものがあり、中でも魚類ゼラチンに高い耐冷
凍性付与効果が認められたが、本発明においては、分子
量２０，０００以下の成分の含有比率が１３％以下、よ
り好ましくは１０％以下であるゼラチンであればよい。
特に、このようなゼラチンとして魚類ゼラチンが好まし
いが、これに限定されるものではない。There are various kinds of gelatins having different origins and different production methods. Among them, fish gelatin has a high freezing resistance-imparting effect. However, in the present invention, gelatin having a molecular weight of 20,000 or less is used in the present invention. Gelatin having a content ratio of 13% or less, more preferably 10% or less may be used.
In particular, fish gelatin is preferred as such gelatin, but is not limited thereto.
【００１８】本発明における魚類ゼラチンとは、魚類か
ら抽出されたゼラチンであれば特に制限は無い。例え
ば、魚種・抽出方法などは特に限定されないが、魚類と
してタラ、サケ、マスなどは、これより一般的に抽出す
ることができるので製造上有利である。The fish gelatin in the present invention is not particularly limited as long as it is gelatin extracted from fish. For example, the type of fish and the method of extraction are not particularly limited, but cod, salmon, trout, and the like as fish can be generally extracted therefrom, which is advantageous in production.
【００１９】本発明に使用するゼラチンの形態は特に限
定されるものではなく、粉末状、フレーク状など、どの
ような形態でも使用することができる。The form of the gelatin used in the present invention is not particularly limited, and any form such as a powder form and a flake form can be used.
【００２０】本発明に使用する場合、ゼラチンはそのま
ま用いてもよいが、適量の水を加えてそれぞれのゼラチ
ンに適した温度で加温、溶解させてから用いると製造上
取り扱い易く好ましい。When used in the present invention, gelatin may be used as it is, but it is preferable to use it after adding an appropriate amount of water and heating and dissolving it at a temperature suitable for each gelatin, since it is easy to handle in production and is preferred.
【００２１】本発明において、乳化食品の水相の原料と
しては、食用の原料であれば特に制限は無い。例えば、
調味料、香辛料、酸味料、および着色料など使用するこ
とができ、これらを適宜添加することが可能であり、こ
れらの種類、配合比については乳化食品の用途に応じて
適宜調整することができる。In the present invention, the raw material of the aqueous phase of the emulsified food is not particularly limited as long as it is an edible raw material. For example,
Seasonings, spices, sours, and colorants can be used, and these can be added as appropriate. The types and blending ratios can be appropriately adjusted according to the use of the emulsified food. .
【００２２】本発明において、乳化食品の油相の原料と
しては、食用油であれば特に制限はされないが、常温で
液体の菜種油、大豆油、コーン油、および胡麻油などが
通常用いられる。In the present invention, the raw material of the oil phase of the emulsified food is not particularly limited as long as it is an edible oil, but rapeseed oil, soybean oil, corn oil, sesame oil and the like which are liquid at ordinary temperature are usually used.
【００２３】本発明の水中油型乳化食品の油相には、調
味料、香辛料、着色料、および栄養強化成分など食用で
あれば適宜添加することが可能であり、これらの種類、
配合量などは乳化食品の用途に応じて適宜調整すること
ができる。The oil phase of the oil-in-water type emulsified food of the present invention can be appropriately added to the oil phase, such as seasonings, spices, coloring agents, and nutrient-enhancing ingredients, as long as they are edible.
The blending amount and the like can be appropriately adjusted according to the use of the emulsified food.
【００２４】本発明の水中油型乳化食品の製造には特に
困難は無く、例えば既知の方法を用いることによりこれ
を製造することができる。例えば、水相原料を全て混
合、溶解・分散させて、得られる混合物に油相原料を加
えながら撹拌して予備乳化した後、コロイドミルなどを
用いて仕上げ乳化することにより得ることができる。There is no particular difficulty in producing the oil-in-water type emulsified food of the present invention, and for example, it can be produced by using a known method. For example, it can be obtained by mixing, dissolving and dispersing all the aqueous phase raw materials, preliminarily emulsifying by stirring while adding the oil phase raw materials to the obtained mixture, and then performing final emulsification using a colloid mill or the like.
【００２５】本発明において水中油型乳化食品は、広く
水中油型の乳化食品一般を意味し、原料の配合量は適宜
調整することができる。ゼラチンの使用量については、
乳化食品の全体量に対し、好ましくは０．１〜５．０％
程度、より好ましくは０．３〜１．０％程度配合するこ
とができる。０．１％未満では、乳化の耐冷性の点で十
分な効果が得られない。また、５．０％を超えると、ゼ
ラチンのゲル化特性が作用するためか、食感上であまり
好ましくない。In the present invention, the oil-in-water emulsified food broadly means an oil-in-water emulsified food in general, and the amount of the raw material can be appropriately adjusted. For the amount of gelatin used,
Preferably 0.1 to 5.0% based on the total amount of the emulsified food
Level, more preferably about 0.3 to 1.0%. If it is less than 0.1%, a sufficient effect cannot be obtained in terms of the cold resistance of emulsification. On the other hand, if it exceeds 5.0%, it is not preferable in terms of texture, probably due to the gelatinization properties of gelatin.
【００２６】また、油相は全体量（水中油型乳化食品）
に対し３５〜７０％程度配合することが好ましく、より
好ましくは４１〜６０％程度配合することができる。３
５％未満でも耐冷性効果は得られるが、水中油型乳化物
は、油相が少ない場合には冷凍／冷蔵による乳化破壊が
元々発生し難い。そのため、本発明の効果がより顕著に
得られるのは油相が多い場合である。The total amount of the oil phase (oil-in-water emulsified food)
It is preferable to mix about 35 to 70%, more preferably about 41 to 60%. 3
Although a cold resistance effect can be obtained with less than 5%, when the oil-in-water type emulsion has a small oil phase, emulsification destruction by freezing / refrigeration is hardly caused originally. Therefore, the effect of the present invention is more remarkably obtained when there are many oil phases.
【００２７】[0027]
【実施例】以下に、実施例を挙げ、本発明をより詳しく
説明するが、本発明はこれら実施例に何等限定されるも
のではない。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
【００２８】（実施例）下記表１に示されるエマルショ
ンの配合組成に基づいて、下記のエマルション製造法に
従い水中油型エマルションを製造した。添加ゼラチンの
種類については下記の如く選択した。次いで、このよう
に製造された水中油型エマルションについて下記に示す
耐冷凍性試験により評価を行った。Example An oil-in-water emulsion was produced according to the following emulsion production method based on the composition of the emulsion shown in Table 1 below. The type of gelatin added was selected as follows. Next, the thus produced oil-in-water emulsion was evaluated by a freezing resistance test shown below.
【００２９】＜エマルションの配合＞<Emulsion Formulation>
【表１】 [Table 1]
【００３０】＜添加ゼラチンの種類＞ ・AP-100（新田ゼラチン製）…酸処理・低ゼリー強度； ・R（新田ゼラチン製）…アルカリ処理・低ゼリー強
度； ・AE（新田ゼラチン製）…酸処理・高ゼリー強度； ・CLV（新田ゼラチン製）…アルカリ処理・高ゼリー強
度； ・Fishゼラチンスタンダード（Norland社製）；および ・Fishゼラチン高分子（Norland社製）。<Types of added gelatin> AP-100 (made by Nitta Gelatin): acid treatment / low jelly strength; R (made by Nitta Gelatin): alkali treatment / low jelly strength; AE (made by Nitta Gelatin) ) ... Acid treatment, high jelly strength; CLV (Nitta Gelatin): alkali treatment, high jelly strength; Fish Gelatin Standard (Norland); and Fish gelatin polymer (Norland).
【００３１】＜エマルションの製造＞配合表中の水12g
とゼラチンを混合し、40〜60℃で加熱してゼラチンを溶
解させた。このゼラチン水溶液に、残りの水と乳化剤を
混合して40℃に加熱したものを加え、水相とした。50℃
に加熱したサラダ油を水相に徐々に加えながらディスパ
ーサー（Janke&Kunkel社製、Ultra Turrax T25）で1100
0回転で1分間、さらに22000回転で2分間撹拌し、目的の
乳化物を得た。<Production of emulsion> 12 g of water in the recipe
And gelatin were mixed and heated at 40-60 ° C. to dissolve the gelatin. To this aqueous gelatin solution, the remaining water and an emulsifier were mixed, and the mixture was heated to 40 ° C. to obtain an aqueous phase. 50 ℃
1100 using a disperser (Janke & Kunkel Ultra Turrax T25) while gradually adding the heated salad oil to the aqueous phase
The mixture was stirred at 0 rotation for 1 minute and further at 22,000 rotations for 2 minutes to obtain an intended emulsion.
【００３２】＜ゼラチン分子量分析条件＞ゼラチンの分
子量測定を下記の条件で行った。 ゲル濾過分子測定法：PAGI法； 緩衝液の種類：0.1Mリン酸カリウム緩衝液、pH6.0； カラム ：Shodex GS620 7G（昭和電工社製）2本
直列； 流速 ：1.0ml/min イソクラティック； カラム温度 ：50℃； 検出方法 ：測定波長230nmの吸光度；及び スタンダード：一般的に分子量が既知であるゼラチンα
鎖単独…10万、α＋β会合体…20万、α＋β＋γ会合体
…30万）をスタンダードとして検量線を求め、分子量を
算出する。<Gelatin Molecular Weight Analysis Conditions> The molecular weight of gelatin was measured under the following conditions. Gel filtration molecular measurement method: PAGI method; Buffer type: 0.1 M potassium phosphate buffer, pH 6.0; Column: Shodex GS620 7G (manufactured by Showa Denko KK) 2 in series; Flow rate: 1.0 ml / min Isocratic Column temperature: 50 ° C; Detection method: Absorbance at a measuring wavelength of 230 nm; and Standard: gelatin α whose molecular weight is generally known
The standard curve is determined using the chain alone: 100,000, α + β aggregate: 200,000, α + β + γ aggregate: 300,000) as a standard, and the molecular weight is calculated.
【００３３】＜耐冷凍性試験＞得られた乳化物をそれぞ
れ-10℃にて保存し、解凍後に乳化状態を目視にて評価
を行った。<Freezing resistance test> Each of the obtained emulsions was stored at -10 ° C, and after thawing, the emulsified state was visually evaluated.
【００３４】[0034]
【表２】 [Table 2]
【００３５】以上の結果から明らかなように、本発明品
である分子量２０，０００以下のゼラチン成分を１３％
（重量）以下含有するゼラチンを使用した乳化物が耐冷
凍性において著しく優れていることが分かる。As is apparent from the above results, the gelatin component having a molecular weight of 20,000 or less, which is the product of the present invention, is 13%.
(Weight) It can be seen that the emulsion using gelatin contained below is remarkably excellent in freezing resistance.
【００３６】[0036]
【発明の効果】本発明によれば、ゼラチン中に含まれる
分子量２０，０００以下のゼラチン成分の割合が１３％
以下であるゼラチン、特に魚類ゼラチンを使用すること
により、耐冷凍性を著しく向上した水中油型乳化食品を
提供することができ、故に本発明は工業的に極めて有用
である。According to the present invention, the ratio of the gelatin component having a molecular weight of 20,000 or less contained in gelatin is 13%.
By using the following gelatin, particularly fish gelatin, an oil-in-water emulsified food with significantly improved freezing resistance can be provided, and therefore, the present invention is extremely useful industrially.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 石崎 康子 神奈川県川崎市川崎区鈴木町１−１ 味の 素株式会社食品研究所内 (72)発明者 浅野 皆夫 神奈川県川崎市川崎区鈴木町１−１ 味の 素株式会社食品研究所内 Ｆターム(参考） 4B026 DC06 DL04 DX04 4B035 LC16 LE02 LG12 LG15 LG54 LK04 LK13 LP21 4B041 LC10 LD01 LK08 LK17 LK18 4B047 LB02 LB09 LE03 LG18 LG54 LG66 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yasuko Ishizaki 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Inc. Food Research Institute (72) Inventor Minao Asano 1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture -1 F-term in Ajinomoto Co., Inc. Food Research Laboratory (reference) 4B026 DC06 DL04 DX04 4B035 LC16 LE02 LG12 LG15 LG54 LK04 LK13 LP21 4B041 LC10 LD01 LK08 LK17 LK18 4B047 LB02 LB09 LE03 LG18 LG54 LG66
Claims (5)
って、当該ゼラチンが分子量２０，０００以下の成分を
１３％（重量）以下含有することを特徴とする水中油型
乳化食品。1. An oil-in-water type emulsified food containing gelatin, wherein the gelatin contains 13% (weight) or less of a component having a molecular weight of 20,000 or less.
水中油型乳化食品。2. An oil-in-water type emulsified food comprising fish gelatin.
し、油相を３５〜７０％（重量）含有する請求項１また
は２記載の水中油型乳化食品。3. The oil-in-water emulsified food according to claim 1, wherein the emulsion contains 0.1 to 5.0% (by weight) of gelatin and 35 to 70% (by weight) of an oil phase.
１記載の水中油型乳化食品。4. The oil-in-water emulsified food according to claim 1, wherein said gelatin is fish gelatin.
請求項１〜４何れか記載の水中油型乳化食品。5. The oil-in-water emulsified food according to claim 1, which has improved cold resistance or excellent cold resistance.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001099763A JP2002291421A (en) | 2001-03-30 | 2001-03-30 | Oil-in-water type emulsified food |
| US10/108,896 US6835407B2 (en) | 2001-03-30 | 2002-03-29 | Oil-in-water type emulsion food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001099763A JP2002291421A (en) | 2001-03-30 | 2001-03-30 | Oil-in-water type emulsified food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002291421A true JP2002291421A (en) | 2002-10-08 |
Family
ID=18953270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001099763A Pending JP2002291421A (en) | 2001-03-30 | 2001-03-30 | Oil-in-water type emulsified food |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US6835407B2 (en) |
| JP (1) | JP2002291421A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003065823A1 (en) * | 2002-02-04 | 2003-08-14 | Fuji Oil Company, Limited | Tofu products tolerant to freezing and process for producing the same |
| AU2003238264B2 (en) * | 2002-06-18 | 2009-05-21 | Dsm Ip Assets B.V. | Stable emulsions of oils in aqueous solutions and methods for producing same |
| WO2004056190A1 (en) * | 2002-12-20 | 2004-07-08 | Meiji Dairies Corporation | Mousse-type spread and mousse-type edible oil |
| NL1039867C2 (en) | 2012-10-31 | 2014-05-06 | Rousselot B V | Novel emulsifier. |
| CN109077316B (en) * | 2018-07-09 | 2022-02-15 | 大连工业大学 | Preparation method of fish skin gelatin-benzyl isothiocyanate emulsion |
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| JPH0251594A (en) * | 1988-06-23 | 1990-02-21 | F Hoffmann La Roche Ag | Liquid or powdery product |
| JPH09149772A (en) * | 1995-11-29 | 1997-06-10 | Q P Corp | Acidic oil-in-water type emulsified food product |
| JPH11164655A (en) * | 1997-12-05 | 1999-06-22 | Nippi Kollagen Kogyo Kk | Syneresis inhibitor for frozen food |
| JPH11269483A (en) * | 1998-03-20 | 1999-10-05 | T Hasegawa Co Ltd | Powdery oil or fat composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4234611A (en) * | 1977-01-28 | 1980-11-18 | Rich Products Corporation | Soft intermediate-moisture frozen puddings and fillings |
| US4148929A (en) * | 1977-12-27 | 1979-04-10 | The United States Of America As Represented By The Secretary Of The Army | Stabilized frozen potato salad |
| US4390550A (en) * | 1979-03-26 | 1983-06-28 | Rich Products Corporation | Intermediate mositure frozen foods |
| US4313967A (en) * | 1979-03-26 | 1982-02-02 | Rich Products Corporation | Intermediate-moisture frozen foods |
| US4307125A (en) * | 1979-12-26 | 1981-12-22 | Gay-Lea Foods Co-Operative Limited | Low fat butter-like spread |
| US4387109A (en) * | 1980-03-14 | 1983-06-07 | Rich Products Corporation | Intermediate-moisture frozen oil-in-water emulsion foods |
| US4505943A (en) * | 1982-12-02 | 1985-03-19 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
| US4451492A (en) * | 1982-12-02 | 1984-05-29 | General Foods Corporation | Real cream frozen whipped topping composition |
| US4542035A (en) * | 1984-03-16 | 1985-09-17 | The Pillsbury Company | Stable aerated frozen dessert with multivalent cation electrolyte |
| US5264226A (en) * | 1989-07-12 | 1993-11-23 | Roquette Freres | Process for preparing dairy products with a low content of sterols, particularly of cholesterol |
| US6500477B2 (en) * | 1992-05-29 | 2002-12-31 | Miles D. Wofford | Stabilizer for prepared foodstuff |
| US6468577B2 (en) * | 1992-05-29 | 2002-10-22 | Miles D. Wofford | Stabilizer for mechanically separated meat |
| ATE216840T1 (en) * | 1994-02-14 | 2002-05-15 | Rich Products Corp | FOOD WITH IMPROVED TEMPERATURE STABILITY AND WHIPPING PERFORMANCE |
| AUPM540494A0 (en) * | 1994-05-02 | 1994-05-26 | Flynn, Michael Shaun | A settable dessert |
| US5869125A (en) * | 1997-06-17 | 1999-02-09 | Rich Products Corporation | Whipped low fat spread |
| US6117473A (en) * | 1999-06-21 | 2000-09-12 | Kraft Foods, Inc. | Refrigerator-stable, non-dairy foam |
-
2001
- 2001-03-30 JP JP2001099763A patent/JP2002291421A/en active Pending
-
2002
- 2002-03-29 US US10/108,896 patent/US6835407B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0251594A (en) * | 1988-06-23 | 1990-02-21 | F Hoffmann La Roche Ag | Liquid or powdery product |
| JPH09149772A (en) * | 1995-11-29 | 1997-06-10 | Q P Corp | Acidic oil-in-water type emulsified food product |
| JPH11164655A (en) * | 1997-12-05 | 1999-06-22 | Nippi Kollagen Kogyo Kk | Syneresis inhibitor for frozen food |
| JPH11269483A (en) * | 1998-03-20 | 1999-10-05 | T Hasegawa Co Ltd | Powdery oil or fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| US20020182303A1 (en) | 2002-12-05 |
| US6835407B2 (en) | 2004-12-28 |
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